cream Archives

Malva Pudding

Modern malva pudding with sour cherries and white chocolate

30 minutes

Malva Pudding

Berry-walnut dumplings with stewed berries and frothy cream

15 minutes

Fish recipes

Buttered apples with sour cream and lumpfish roe

10 minutes

Gorgonzola and sticky fig whip with crisp butter biscuits

15 minutes

Mussel chowder served with cheese muffins

40 minutes

Tart recipes

The classic potato bake

40 to 60 minutes

The classic potato bake

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 to 60 minutes

Ingredients

6 potatoes, peeled
2 T butter
Sea salt and freshly ground
Black pepper
4 cloves garlic, finely chopped
2 cups cream
2 bay leaves
1 cup grated Parmesan
Fresh sage, for serving

Method

Preheat the oven to 180°C.
Slice the potatoes into 1 cm-thick rounds and place in water to prevent discolouring.
Grease a medium-sized baking dish with butter and lay some of the potato slices on the base of the dish, seasoning to taste and scattering over a little of the garlic and a dash of cream.
Repeat until all the potato is finished, slotting in the bay leaves, then top with the grated Parmesan and a few fresh sage leaves.
Bake for an hour, or until golden and bubbling, and a knife is easily inserted through the layers of potato. Leave to cool briefly before serving.

Per serving: 2599 kJ, 12.5 g protein, 50.4 g fat, 27.1 g carbs

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Potato and onion soup with saffron

Pumpkin flapjacks with butterscotch sauce

Malva pudding

Modern malva pudding with sour cherries and white chocolate

Traditional malva pudding

Boeber with toasted almonds

Berry-walnut dumplings with stewed berries and frothy cream

Buttered apples with sour cream and lumpfish roe

Gorgonzola and sticky fig whip with crisp butter biscuits

Mussel chowder served with cheese muffins

Shortbread lemon tarts

The classic potato bake

The classic potato bake

Ingredients

Method